Lomo en Adobo, Pork Crepinettes with Summer Chanterelles and and and … — Fatted Calf Newsletter

I have no idea what or where a Lomo is. Good thing they put something in italics below that reads, “Heritage Berkshire Double Rib Pork Loin Roasts.” That right there told me what I wanted to know. And I have had these before. Do you know where they belong? In our smokers, that’s where. Why? Because it’s too damned hot for roasting in doors.
Listen up, if you don’t have a grill or smoker, go get one. You can find them at any Mega-Lo mart, club type store and our local Raley’s has them. Even the lowest of the lowly will out cook, out flavor any propane rig. At the same time git yourself a grill brush, heavy leather gloves, bag of some charcoaled wood (mesquite or hardwood lump) and a starting device that doesn’t include liquid fuel. Okay, so get 2 bags of charcoal. Go home and practice making a few fires. Read the instructions that came with the grill and/or bag of wood. Run a few fires through it, get to know the fire. See what’s hot and what’s not. Make sure you set your coals so you have a cool side and a hot side. Then for crissakes throw some meat on there! Through some onions,mushrooms and marinated eggplant. GO !!!
Next up we have some wonderful Pork Crepinettes with Summer Chanterelles. There’s no match like pork and mushrooms, no sir. The richy goodness of the fancy pork and the heady love of mushrooms do a number on your buds. You will be happy. When grilling the crepinettes, be careful. That fatty webbing can really turn your fire in to a smoky gush of flame. Put your meat to the cool side and put the lid on your grill, vents open. If it’s really bad, close the upper vents for 10 seconds or so, then reopen. Leave the lid on for 10 minutes or so until the fire cools down. The crepinettes may or may not be done by then. If not, toss back to direct. See? It’s easy. Oh yeah, don’t forget to wear your gloves, foo.
Ya know what’s really good on the grill? As a nice patty? Is the breakfast sausage. I’ve done this many times and it comes out smoky wonderful. Not quite as breakfasty as you’d think. Aromatic Porky Patty, that’s APP in the grill world.
Ah, this is a good week for getting outdoors and enjoying the garden. And what’s better then standing in your garden while it’s being flooded with real wood charcoal smoke interleaved with meat fumes? That’s right, nothing.
I hope to see you at the market on Saturday. Take care,

Fatted Calf
Phone/Fax (510)653-4327
Summer is the time to venture into the Great Outdoors; the sea, the mountains, the lake or whichever place you go to clear your head of static and let the day-to-day madness roll off your back. Here you can commune with the big trees, reflect on nature’s power and contemplate one’s role on this wild blue green planet. Be sure to pack a cooler with all of your favorite edibles because deep thought and reflection make one hungry and the wilderness can’t be entrusted to provide modern man with supper fixins.
As the sun rises over the peaks, pack your belly with a scramble of sage scented Breakfast Sausage and eggs to fuel your long alpine tramp. The dueling delicious duo of Petits Sec and Fegatelli allow you to never miss a stroke as you paddle down a gently snaking creek. A coastal excursion calls for a compact lunch of Spanish Style Chorizo, marinated olives and a tart summer ale cooled in the surf. When time only affords you a brief afternoon escape to the park Pork Crepinettes with woodsy summer chanterelles transport you away from urbanity and deep into the forest. Grill your Lomo en Adobo over an open fire and be the envy of every camper on Blue Lake, the scent of garlic and pimenton lingering as you sit under the half globe of stars feeling like a king.
See you at the market.
Saturday, July 22
Lomo en Adobo
Heritage Berkshire Double Rib Pork Loin Roasts
Pork Crepinettes with Summer Chanterelles
Rabbit Boudin
Hot Italian
Fennel Sausage
Mexican Style Chorizo
Breakfast Sausage
Pâtés, Confits & Terrines
Pâté Maison
Guinea Hen Terrine
Rabbit Pate
Duck Liver Mousse
Duck Confit
Rabbit Rillettes
Duck Rillettes
Tonno di Maiale
Petit Sec Aux Herbes
Salami Cotto
Spanish Style Chorizo
Other Meaty Goods
Beef Jerky

5 thoughts on “Lomo en Adobo, Pork Crepinettes with Summer Chanterelles and and and … — Fatted Calf Newsletter

  1. Hi Doc,
    I have been reading your blog for a couple of months now, and you have inspired me to get a grill! However, my husband says that you should NEVER put the lid on while grilling. You seem to use the lid a lot. Why do you put the lid on? I’m just a city girl that’s learning.

  2. Hey Mal,
    Your husband is close and since I can’t talk to him directly, I’m don’t know how much he knows about combustion and the creation of creosote and why we do what we do.
    Here’s the scoop. A cooking fire is all about combustion. You need the right amount of fuel & air. Each grill or pit will require different amounts of each. I learned by playing with fire, observing and seeing what and doesn’t work.
    If you overload the pit with too much wood? Bad combustion and you’ll get BROWN SMOKE. Brown smoke is the creosote and will make your food bitter and could very well taint your grill so it’ll need to be scrubbed down. White puffy smoke isn’t a death sentance and will be fine. But you do want to keep this to a minimum. For a smoker, where you’re cooking food for up to 12 hours, you’re looking for a thin, clear blue smoke. This is the mark of a champeen pitmaster.
    If I’m grilling? The lid comes off. If I’m cooking indrectly, such as with a nice roast or whole chicken, the lid goes on. ALWAYS WITH ALL VENTS WIDE OPEN. This way the fire can breathe, no creosote. If your fire is too hot that way? Your fire is too big. Knock it down a notch next time or let it burn out for 10 minutes to see where you are. Plan to be outside for a while, don’t leave the pit with meat on it. Baby the meat, love the meat, take care of it and you will always have a grand meal. Don’t buy Prime Rib your first try. Chicken & pork are fairly inexpensive and a great way to practice. Time to git cooking!

  3. My good Dr.—–I ran across this site and for the life of me I don’t know how. I thought you and some of your ilk (I guess that would be my ilk too) might appreciate it. I must admit, I haven’t had time to really look at the whole thing yet, but the bits and pieces I’ve read seem pretty chuckley. I think the Ugly Brothers, Big, Bud, and Les, might be onto something good. http://www.uglybrothers.net/RECIPES/pork.htm

  4. biggles,
    if you can, come to the market on tuesday and not only will you receive a flat of peaches for your troubles but a very very special treat…i can’t stand the idea that you are without your lovely sugo and so i bequeth to you my last remaining jar if you like…let me know and i’ll bring it along